Spaghetti Casserole (Pasteln de Espagueti)
A comforting baked spaghetti casserole that's simple to assemble and perfect for family dinners.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Oven
- Wooden Spoon or Spatula
Ingredients
- 12 oz spaghetti uncooked
- 2 tbsp olive oil
- 1 lb ground beef or ground pork
- 1 cup onion finely chopped
- 2 cloves garlic minced
- 24 oz tomato sauce or crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper or to taste
- 2 cups mozzarella cheese shredded, divided
- 1/2 cup parmesan cheese grated, optional
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Cook the spaghetti in a large pot of salted boiling water according to package directions until al dente; drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 4–5 minutes.
- Add minced garlic and cook 30 seconds until fragrant, then add ground beef and cook, breaking up with a spoon, until no longer pink.
- Stir in tomato sauce, oregano, basil, salt, and pepper. Simmer the sauce 5–10 minutes to blend flavors, then remove from heat.
- In a large bowl, combine the drained spaghetti, meat sauce, beaten eggs, half of the shredded mozzarella, and half of the parmesan (if using). Mix until evenly combined.
- Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining mozzarella and parmesan over the top.
- Bake uncovered for 20 minutes, or until cheese is melted and bubbly and edges are lightly browned. Let rest 5 minutes before serving.
Notes
- Use pre-shredded cheese for convenience.
- Drain spaghetti well to avoid a watery casserole.
- Adjust seasoning to taste before baking.
- Let rest briefly so slices hold together.